Directions

In a greased 13-in. x 9-in. baking pan, starting at the 9-in. end, arrange rows of fruit in the following order: half of the apricots, pears and plums, all of the peaches, then remaining apricots, pears and plums.

Drain pineapple, reserving 1/2 cup of juice. Lay pineapple over fruit in pan. In a saucepan, combine the pineapple juice, brown sugar, butter, cinnamon and cloves. Cook and stir until sugar is dissolved and butter is melted. Pour over fruit.

Bake, uncovered, at 350° for 20-25 minutes or until heated through.Yield: 12-16 servings.

Originally published as Mary's Baked Fruit in Cookin' Up Country Breakfasts Cookbook
1994, p85

In a greased 13-in. x 9-in. baking pan, starting at the 9-in. end, arrange rows of fruit in the following order: half of the apricots, pears and plums, all of the peaches, then remaining apricots, pears and plums.

Drain pineapple, reserving 1/2 cup of juice. Lay pineapple over fruit in pan. In a saucepan, combine the pineapple juice, brown sugar, butter, cinnamon and cloves. Cook and stir until sugar is dissolved and butter is melted. Pour over fruit.

Bake, uncovered, at 350° for 20-25 minutes or until heated through.Yield: 12-16 servings.

Originally published as Mary's Baked Fruit in Cookin' Up Country Breakfasts Cookbook
1994, p85